Name: Lentil and Vegetable Curry Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.5 cup red lentils; 1 cup cauliflower florets; 2 cups baby spinach; 0.75 cup nonfat Greek yogurt; 0 tsp extra virgin olive oil; 0 cup light coconut milk; 1 tbsp yellow curry powder; 0.5 tsp ground turmeric; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic; 1 tsp fresh ginger; 1.5 cups water

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Lentil and Vegetable Curry Bowl

Aromatic red lentils and cauliflower florets simmered in a creamy, golden curry sauce and finished with a protein-rich dollop of velvety Greek yogurt.

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NUTRITION

Protein

48.6g

Fat

3.2g

Carbs

85.5g

SERVINGS

1 serving

INGREDIENTS

0.5 cup red lentils

1 cup cauliflower florets

2 cups baby spinach

0.75 cup nonfat Greek yogurt

0 tsp extra virgin olive oil

0 cup light coconut milk

1 tbsp yellow curry powder

0.5 tsp ground turmeric

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tsp fresh ginger

1.5 cups water

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PREPARATION

1
Rinse the red lentils thoroughly under cold water until the water runs clear.
2
Heat the olive oil in a medium pot over medium heat, then add minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3
Stir in the curry powder, turmeric, salt, and pepper, allowing the spices to toast for 30 seconds.
4
Add the rinsed lentils, water, and light coconut milk to the pot, then bring the mixture to a gentle boil.
5
Reduce the heat to low, cover, and simmer for 10 minutes.
6
Add the cauliflower florets to the pot and continue to simmer for another 8 to 10 minutes until the lentils are soft and cauliflower is tender.
7
Stir in the baby spinach until just wilted, then remove the pot from the heat.
8
Transfer the curry to a bowl and top with the Greek yogurt, swirling it in for a creamy finish.